Lots of fall vegetables on-hand from the farmer. I transformed them into roasted vegetables. Easy peasy!
Roasted Vegetablescarrotswinter squashnew potatoessweet potatoesbeetsbrussels sproutsfennelCut vegetables of choice in a similar size dice. Toss in olive oil and salt to coat. Roast 40 minutes at 400 degrees.
On a cold fall or winter night these are great hot out of the oven. But seeing the high on this fine mid-October day is 85 degrees, I will be enjoying this cold in a salad.